Pumpkin Almond Butter Cookies - Rancho Pecana
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Pumpkin Almond Butter Cookies

Enter– these cake-y, pumpkin almond butter cookies with chocolate chips and toasted pecans. The kicker… no flour or even flour substitutes! Seriously. Just combine a handful of ingredients in a single bowl and you, too, will arrive at these special little treats.

Thank you, @kosmakitchen for this amazing recipe! 

Pumpkin Pecan Butter Cookies Recipe


Pumpkin Almond Butter Cookies

Yield:About 12 cookies

Prep time: Approx. 15 minutes

Total Time : 45 minutes


List of Ingredients

3/4 c pumpkin puree 

2/3 c almond butter

1/3 c coconut sugar

1/2 tsp pumpkin pie spice

1/4 tsp cinnamon

1 tsp baking soda

1/4 tsp salt 

1/4 c dark chocolate chips

1/4 c pecan halves



1. Simply preheat the oven to 365F. 

2. Combine the first seven ingredients in a large bowl and stir until incorporated. Mix in the dark chocolate and pecans. 

3.On a silicone lined baking sheet, spoon on ~2T cookies. The batter will be quite liquid-y but they will firm up. Just leave a little room between them. 

4.Bake for 15 minutes or 12-18 minutes or until browned but not burned

5.. Remove from the oven and let them cool down, they will become crispier when they are cool. Enjoy! ⁣


Did you make this recipe?

Tag @ranchopecana on Instagram and hashtag it #PecanCravers